Kimchi, Pork + Scallion Pancake with Watercress-Radish Relish

April 12, 2013

Serves: 4

Ingredients

  • 2 cups store-bought kimchi, chopped
  • 1 cup chopped scallions (from 1 bunch)
  • 1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
  • 8 ounces ground pork
  • 1 garlic clove, finely grated
  • 1/2 teaspoon ground cayenne pepper
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 cup soy sauce
  • 2 tablespoons rice-wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 cup sliced radishes (from about 8 halved radishes)
In This Recipe

Directions

  1. In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
  2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
  3. While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.

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